Ropa Vieja Joses Recipe

Name: Ropa Vieja Joses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 garlic cloves, mashed from their skins; 1 medium onion, coarsely chopped; 2 teaspoons ground cumin; 1 lemon, juice of; 1 lemon, zest of; 1 cup extra virgin olive oil; 1 12 lbs ground sirloin; ¼ cup pimento stuffed olive, finely chopped; 1 tablespoon paprika; 2 tablespoons Worcestershire sauce; 1 tablespoon hot sauce; 1 cup tomato sauce; 2 -3 tablespoons McCormick's Montreal Brand steak seasoning; 4 crusty rolls (Cuban or Portuguese rolls); 2 large dill pickles, thinly sliced lengthwise; 2 beefsteak tomatoes, sliced; plantain chips

Servings: persons

10 garlic cloves, mashed from their skins
1 medium onion, coarsely chopped
2 teaspoons ground cumin
1 lemon, juice of
1 lemon, zest of
1 cup extra virgin olive oil
1 12 lbs ground sirloin
¼ cup pimento stuffed olive, finely chopped
1 tablespoon paprika
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 cup tomato sauce
2 -3 tablespoons McCormick's Montreal Brand steak seasoning
4 crusty rolls (Cuban or Portuguese rolls)
2 large dill pickles, thinly sliced lengthwise
2 beefsteak tomatoes, sliced
plantain chips

1
To make the mojo: add the garlic and onions to a food processor with the cumin, lemon zest, and lemon juice.
2
Turn the processor on and stream in the extra-virgin olive oil and 1/4 cup water.
3
Heat a nonstick skillet over med-high heat; add in half the mojo; heat for 15 seconds, then add in the beef; begin to break up the meat.
4
Brown and crumble the meat with the mojo for 3 minutes.
5
Add in the olives, paprika, Worcestershire, hot sauce, tomato sauce, and grill seasoning.
6
Bring to a simmer and decrease heat to low.
7
Cover over low heat for 10 minutes.
8
Split the rolls and pile on the bottoms with hefty spoonfuls of the meat mixture.
9
Cover the meat with sliced dill pickles and the tops of the rolls.
10
Serve the plaintain chips tomatoes alongside; season tomato slices with a pinch of salt and drizzle tiny spoonfuls of raw mojo sauce over the chips.

1107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 10 garlic cloves, mashed from their skins, 1 medium onion, coarsely chopped, 2 teaspoons ground cumin, 1 lemon, juice of, and more.

Yes, Ropa Vieja Joses falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ropa Vieja Joses

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions